Name: Lean Beef and Roasted Pepper Fajita Plate with Cilantro-Lime Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.3 oz Flank Steak; 0.45 cup Cooked Brown Rice; 1 cup Sliced Red Bell Pepper; 0.5 cup Sliced Red Onion; 1 tsp Olive Oil; 1 tbsp Lime Juice; 2 tbsp Fresh Cilantro

Lean Beef and Roasted Pepper Fajita Plate with Cilantro-Lime Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lean Beef and Roasted Pepper Fajita Plate with Cilantro-Lime Rice

Sautéed lean flank steak and bell peppers seasoned with smoky spices, served over zesty cilantro-lime rice with a finishing touch of charred lime.

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NUTRITION

Protein

42.4g

Fat

21.1g

Carbs

35g

SERVINGS

1 serving

INGREDIENTS

6.3 oz Flank Steak

0.45 cup Cooked Brown Rice

1 cup Sliced Red Bell Pepper

0.5 cup Sliced Red Onion

1 tsp Olive Oil

1 tbsp Lime Juice

2 tbsp Fresh Cilantro

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PREPARATION

1
Cook the brown rice according to package instructions until tender.
2
Slice the flank steak against the grain into thin, even strips.
3
Core the bell peppers and slice them into thin strips along with the red onion.
4
Season the steak strips with a blend of cumin, chili powder, and garlic powder.
5
Heat the olive oil in a large cast-iron skillet over medium-high heat.
6
Sear the steak strips for 3 to 4 minutes until browned and then transfer to a plate.
7
Add the peppers and onions to the skillet and sauté until they are tender and slightly charred.
8
Stir the lime juice and chopped cilantro into the cooked brown rice.
9
Return the steak to the skillet briefly to toss with the vegetables and warm through.
10
Serve the beef and pepper mixture over the cilantro-lime rice while hot.